Posts tagged: vinegar

99 Domestic Uses For The Common Vinegar

99 Domestic Uses For The Common VinegarGraphic – herbshealthhappiness (with permission). Image – Bragg

It’s the most common mild acid. It’s greatly used in industrial, medical and household purposes. It’s not only a cooking ingredient but also an efficient household cleanser. It is found in liquid state, and it’s composed of acetic acid (CH3COOH) and water. It the result of either fast or slow fermentation. The slower the fermentation, the less toxic the end product is because long processes allow the accumulation of acetic acid bacteria, which are nontoxic.

If you plan on using it, know that all forms of vinegar are fine, except the Brown vinegar (cider), which stains porous surfaces. But if used responsibly and cautiously, it can be very efficient. So let us take a look at what it can do!


1. stop lint from clinging to your clothes: 1 cup of vinegar per wash load will fix the problem

2. remove lint from clothes: add half a cup of vinegar to the rinse cycle

3. keep colors bright: immerse them in vinegar before washing (10 minutes will do)

4. degreaser for suede stains: dip toothbrush in vinegar and gently scrub the stain

5. remove stains: rub on wine/jam/mustard/coffee stains then wash normally

6. remove smoke smell: add one cup to a bathtub filled with hot water then hang the clothes over the steam

7. remove perspiration stains: immerse in 1 / 4 vinegar to water ration, then rinse

8. remove antiperspirant / deodorant spray stains: rub gently with distilled vinegar then launder

9. soften wool and cotton blankets: just add 2 cups of vinegar to the rinse cycle

10. deodorize wool fabrics: wash then rinse in equal parts vinegar and water to remove the unpleasant odor

11. set the color of various fabrics: add a cup of vinegar per full rinse cycle to help set the color

12. get sharper creases in knit fabrics: dampen the fabrics with a cloth previously wrung in a solution of 1/3 distilled vinegar and 2/3 water the iron with a paper bag over the crease

13. eliminate excess hand laundry suds: splash a little vinegar in the rinse then rinse in water only

14. unclog steam irons: add equal amounts of water and vinegar in the water chamber, turn on the steam and leave the iron running upright for 5 minutes

15. clean a scorched iron plate: heat equal parts of salt and vinegar in a small pan, then use the end product to rub the iron plate


16. clean chinaware: salt + vinegar combined will clean the coffee stains from the chinaware

17. freshen wilted vegetables: soak them in 2 cups of water and 1 tablespoon of vinegar

18. keep boiling eggs from cracking: add 2 tablespoons of vinegar in the water before boiling

19. tenderize and sterilize meat: marinate meat in a mixture of vinegar and water and cook the next day without rinsing (you can add condiments to improve the taste)

20. remove hard water from the faucets: soak a cloth in vinegar and leave it over the faucet over night

21. remove mineral deposits from coffee maker’s drippers: fill the coffee makers with vinegar and run a complete cycle; after it’s done, rinse thoroughly

22. clean copper, brass, and pewter: dissolve one teaspoon of salt in one cup of distilled vinegar then clean with a piece of cloth after having immersed it in the mixture

23. clean the dishwasher: add one cup of vinegar once a month to the clean cycle to remove soapy deposits

24. sanitize and deodorize the kitchen drain: once a week pour a glass full, down the drain, let it sit for 30 minutes, then flush with cold water

25. unclog a drain: pour baking soda down the drain and after that ½ cups of vinegar; rinse with hot water only

26. remove onion odor from your hands: rub vinegar on your hands after handling onions

27. remove fruit stains from your hands: gently rub your hands with a little distilled vinegar then wipe them off

28. clean wood cutting boards: clean them with full strength vinegar; make sure you wash them before using

29. clean teapots: boil a mixture consisting equally of water and vinegar; rinse thoroughly after you’re done boiling

30. clean the garbage disposal units: freeze vinegar in ice cubes shape then grind them in the garbage disposal; wash with cold water

31. deodorize and clean jars or glass containers: rinse with vinegar the containers or jars to remove traces and odors of mayonnaise or mustard

32. remove cooking odors from pots: boil a mixture of equal parts vinegar and water

33. remove spots from pots: fill the pot with a pint of water to which you add 3 tablespoons of vinegar; boil until the spots soften and it can be cleaned

34. freshen lunchboxes: soak a slice of bread in vinegar and let it sit overnight on the lunchbox; it will remove all the unwanted odors

35. clean and sanitize the fridge: clean it with a cloth previously immersed in a mixture of water and vinegar (50 -50)

36. clean stainless steel: rub with a cloth previously dampened in vinegar

37. degrease glasses and china: add one cup of vinegar to a full sink of warm water; dip and let dry

38. clean and sanitize the microwave: boil in the microwave a solution of one cup of water and 1 / 4 cup of vinegar; it will loosen food stains and deodorize the interior

39. prevent gelatin from sagging: add one teaspoon for every box of gelatin that’s being used

40. puff up the rice: add one teaspoon to the boiling water used to cook the rice

41. prepare wine vinegar: mix two tablespoons of vinegar with one teaspoon of dry red wine

42. kill parasites in fresh vegetables: wash them in water mixed with vinegar and salt

43. scale fish easier: rub them with vinegar and let them sit for 5 minutes before scaling

44. prevent aluminum staining: boil the aluminum utensils in or one tablespoon of distilled vinegar per cup of water

45. remove unpleasant odors from the bread box: after washing, wipe it with a cloth of distilled vinegar

46. prevent the buildup of grease in the oven: wipe the inside of the oven with a cloth previously moistened with a solution of distilled vinegar and water

47. clean formica tops and counters: gently rub with a cloth soaked in distilled vinegar

48. clean no-wax linoleum: give it a better shine by scrubbing with a solution consisting of white vinegar and water (50 – 50)

49. loosen stains on hard-to-clean aluminum, glass or porcelain: boil in a solution of 1 parts vinegar and 8 parts water; wash with soapy water afterwards


50. kill germs and sanitize fixtures: add water and vinegar (50 – 50) in a spray bottle; after spraying the fixtures, wipe them clean with a dry cloth

51. clean soap stains from plastic and chrome fixtures: clean with a solution consisting of two tablespoons of distilled vinegar and one teaspoon of salt pure white vinegar

52. clean bathtub tiles of grime, soap scum and mildew: wipe the surface with pure vinegar and rinse with cold water; same goes for shower curtains

53. remove tough stains from the toilet bowl: scrub the bowl with it; for removing odors, add 3 cups of distilled vinegar, let it sit for 40 minutes and flush

54. remove hard water from showerheads: remove the shower head, remove the rubber gasket and then boil it in a mixture of water and vinegar (50 – 50) for 5-8 minutes

55. remove corrosion from showerheads or faucets: soak a cloth in vinegar, wrap it around the showerhead or faucet and leave it overnight

56. clean bathtub film: wipe firstly with vinegar, then with soda; finally rinse with warm water


57. soothe animal stings (bees, jellyfish, mosquitos): dot the stung areas with vinegar and relieve the itching

58. remove sunburns: gently rub the affected areas with vinegar repeatedly, until the stinging sensation starts fading

59. relieve dry and itching skin: add 3 tablespoons to your bathwater

60. dampen the appetite: sprinkle the food with a little vinegar

61. degrease hair: after washing, take a large glass of warm water and vinegar, and rinse your hair with the shampoo

62. destroy dandruff: rinse with 2 cups and warm water after shampooing

63. stop the hiccups: take one tablespoon full of swallow

64. cure sore throats: gargle with a glass of warm water and one teaspoon of vinegar

65. cure colds: take a tablespoon for 6 – 8 times/day of a mixture consisting of one-quarter cup of apple cider vinegar and one-quarter cup of honey

66. treat chest colds and sinus infections: add half-a-cup of vinegar to the vaporizer

67. relieve cough: mix together one half cup water, one half apple cider vinegar, four teaspoons of honey and one teaspoon of cayenne pepper; take one teaspoon before bedtime

68. remove warts: apply daily a lotion consisting of glycerin and cider vinegar (50 – 50) until warts disappear

69. treat arthritis: drink a glass of water to which you added previously 2 teaspoons of apple cider vinegar; it can also calm an upset stomach

70. prevent yeast infections: douche with one tablespoon to one-quart warm water; it adjusts the pH balance in the vagina

71. lean and sanitize dentures: soak overnight in pure vinegar and brush in the morning


72. kill unwanted grass formations: pull abundantly over grassy formations in the garden or wherever else they spawn; pour carefully if they’re found in the vicinity of plants

73. kill weeds: spray pure vinegar on weeds until they die

74. neutralize garden lime: clean your hands with it after using garden lime; this way you avoid getting rough skin

75. increase soil acidity: if hard water is abundant in an area, add vinegar (one cup per gallon of water) and water azaleas, rhododendrons etc.

76. prolong the life of plants and flowers in pots or vases: add per quarter of warm water a mixture of vinegar and sugar (one and three respectively); keep stems at a distance of 3 – 4 inches away from the water

77. grow more beautiful plants: from time to time water the plants with a mixture of two tablespoons of vinegar per quarter of water; some plants (like azaleas) enjoy acidic soil

78. clean pots and vases: clean and rinse with vinegar to remove excess lime from the surface


79. keep ants away: spray vinegar around the frames (doors and windows) or any other place you suspect of ant activity

80. keep cats at bay: spray with vinegar any area in order to keep felines from sleeping or visiting

81. stop dogs from scratching their ears: clean the inside of the dog’s ears with diluted vinegar to take the itching away

82. keep fleas away: add just a little bit to your pet’s drinking water

83. calm down chicken’s temper: stop them from picking on each other by adding a little cider vinegar to their drinking water

84. remove urine stains from the carpeting: after gently washing and rising the urine with warm water, wash again with a mixture of vinegar and warm water (50 – 50); rinse and let dry

85. remove skunk odor from your pet’s pelt or fur: wash thoroughly with full strength vinegar; rinse and repeat until the smell fades

86. clean the fishbowl: use a cloth soaked in undiluted vinegar to scrub the deposits from the fish tank; rinse afterwards

87. sanitize the milking equipment: use full strength vinegar in order to sanitize, without the cost of heavy chemical residue


88. polish chrome parts: apply undiluted vinegar and scrub to the chrome parts on your car or bike

89. remove rust: soak the rusted tools in full strength vinegar overnight

90. keep car windows from freezing: spray the car windows at nighttime with a solution consisting of one part water and three parts vinegar

Rusted tools soaked in full strength vinegar
Rusted tools soaked in full strength vinegar


91. reduce soap bubbles: while using the steam cleaner, you can add a little vinegar in order to reduce the soapy effect

92. get longer and brighter burning propane lantern wicks: soak them for 3 – 5 hours in vinegar and let them dry before reusing

93. deodorize rooms filled with paint fumes or cigarette smoke: simply place a bowl filled with vinegar in the room; it will nullify unwanted toxic odors

94. keep the air conditioner’s blades and exhaust dust free: dip a sponge in distilled vinegar and clean the parts of the air conditioner

95. clean leather: use a mixture of distilled vinegar and linseed oil; after rubbing the mixture in, clean gently with a soft cloth

96. polish patent leather: wipe gently with a soft cloth with was previously moisten with distilled vinegar

97. loosen old, dried up glue: you can apply distilled vinegar with a small oil can to tables, chairs etc.

98. soften up paintbrushes: soak the rush in hot vinegar then wash it with warm water

99. turn chicken bones into rubber: soak chicken bones in vinegar for 3+ days and they will become as elastic as rubber

There seem to be very few things that vinegar can’t do, it might even seem magical. However, it’s not. It’s an acid after all, and no matter your intentions, use it with caution and care.

My Family Survival Plan

How To Make Apple Cider Vinegar

How To Make Apple Cider Vinegar
How To Make Apple Cider Vinegar. Photo – Adobe Stock (under license)

I have made vinegar for years now using many techniques and methods, liquids and equipment. Although the ways and means vary as greatly as the end results the whole chemical process of making vinegar is the same and relatively simple. The best place to start, and quite frankly the best result for taking on this project, is to make a batch of apple cider vinegar.

Apple Cider vinegar is very refreshing, versatile and as noted quite popularly healthy for us as a tonic, cleaning solution, preserving medium and cooking element. It might just be a culinary jack of all trades.

To get scientific for a moment, turning wine or fruit into vinegar involves a chemical process through which the partial oxidation of ethyl alcohol results in the formation of acetaldehyde, which is then converted into acetic acid. Right.

When fermenting wine or hard cider into vinegar, the alcohol is already present in the prepared beverage. All that is needed is careful oxidation and inoculation of a mother or yeast. With making vinegar from fruit, scraps or juice, the addition of alcohol or initial fermenting of the fruit to create alcohol (a hard cider in our case) is needed to ferment vinegar. It may sound elaborate but once you get started and make your first batch you will find that nature takes care of all of the science. All you have to do is get it started and then keep it in the right environment.

So let’s get started.


Special Equipment

Large glass jar, earthenware crock or food grade plastic container (minimum 1/2 gallon size works best, but you can use a smaller container).

Cheesecloth, a bandana or cloth large enough to cover the opening of your container.


Whole organic apples roughly chopped or scraps (cores & peels); 10 whole apples or scraps from 20-30 apples.

Organic cane sugar, rapadura sugar or wild, organic honey

Pure spring water or filtered water (never use chlorinated water)

Using Whole Apples

Wash your apples and then simply chop them up, roughly keeping the peels, stems and seeds. Do not chop the apples into pieces smaller than 1-inch pieces. Follow the directions for ‘using scraps’ below.

Apple cider vinegar

Using scraps

A great way to utilize the apple scraps from making a pie or applesauce. If you do not have enough scraps to fill half of your container at first you can simply tightly seal and freeze the scraps, collecting them in your freezer until you have enough or are ready to begin.

Fill your container by at least halfway with your apple scraps (peels & cores), seed, stems and all.

Keeping track of the amount of water you use, fill the container up at least 3/4 full to full. You want to make sure there is enough water to submerge the apple scraps and more water is more vinegar. Do not exceed 2 parts water to 1 part scraps which will leave you with a diluted, low acidity vinegar.

Sprinkle the sugar into the jar with the apple scraps and water (1/4 cup sugar to each 1 quart water). Using a wooden spoon agitate and stir the mixture to help dissolve the sugar several times over an hours time keeping the container covered with your the cheesecloth or cloth to keep any flies or critters out.

Once sugar is dissolved (or mostly) use a large rubber band or piece of string or twine to tie the cloth snugly over the opening. This is to ensure that during the fermenting no flies or critters make their way into the liquid. And they will want to.

Note: At every stage of the fermenting process you want to keep the vinegar (to be) in a dark place and preferably room temperature, not dark and cold. UV light inhibits the growth of the bacteria.For the next week try to check you mixture once a day. It will be bubbling and foaming as the sugars are fermented into alcohol. You will undoubtedly notice the sharp perfume. Using a wooden spoon to push down the scraps into the liquid, gently mixing the scraps that rise to the top.

After a weeks time or more the apple scraps and cores will start to sink and settle in the bottom of the container. When this happens it is time to strain out the scraps.

You will notice the apple pieces (in the picture above) have sunken to the bottom of my glass jar: Time to strain!

Note: I started this project in a 2.5 gallon glass jar. Normally I would have continued the fermentation after straining in the same jar or one of similar size. However, I used the majority of this hard cider to feed my ongoing apple cider vinegar which is in a 15-gallon oak barrel. The remainder if the hard cider I continued to ferment into apple cider vinegar in a 1-quart glass jar (as shown is the rest of this post) to give pictures to the instructions. As you can see a smaller jar will work but I do suggest using a larger vessel.

Strained and ready to ferment in a dark, warm nook for 4 to 6 weeks.

After you strain your liquid through cheesecloth, rinse your fermenting container and return the liquid. Cover once again with your cloth and place your ferment in a warm, dark place for the next 4 to 6 weeks.

As your liquid transforms into vinegar the miracle of life will become evident as a mother will form on the surface of the ferment. A mother is made of cellulose and acetic acid bacteria and is responsible for converting the alcohol into acid. Once your batch of vinegar has reached the desired acidity and you are ready to bottle, remember to take care and save the mother. It is alive and can be used for future batches of vinegar.

5 weeks later. Comparing from the previous picture above, you can see some evaporation has occurred and there is a thick growth on the surface-The Mother!

After 4 to 6 weeks you will notice the smell of your ferment has changed from a sharp alcoholic odor to an acidic, vinegar scent. Well now, you have made vinegar! How ready it is primarily depends upon your taste. Yes, I advise that you taste your creation in its raw living state.

Gently dipping a spoon somewhere around the edge of the mother where it touches the container, gather just enough of the vinegar for a taste. You do not want to move or disturb the mother that much. Just peek the spoon in. Alternately you could use a clean eye dropper or small baster to gently suck up some of the vinegar. Taste the vinegar for acidity being careful not the inhale as homemade vinegar tends to be a bit more potent than commercially made vinegar.

If your ferment still has a little alcoholic smell or flavor or if the potency of the acid just doesn’t quite pack the punch of vinegar you may simply cover and return it to a warm, dark place for another 2 weeks or so. Just check it every week you continue to ferment it, tasting to see if you have reached the proper acidity.

If your ferment tastes quite acidic or pleasant to you and you are ready to bottle your vinegar, simply strain the vinegar from the mother. You can either use an unbleached paper coffee filter or some cheesecloth to filter out any floating pieces or impurities. If the vinegar highly acidic and you find it almost too potent you can simply add some spring or filtered water to mellow the acidity.

Note: At the bottom of your ferment there will be a small amount of grayish sediment. When pouring or extracting the vinegar from the original container you are going to want to decant the vinegar from the mother and the sediment. Do not try to filter this sediment through the coffee filter or cheesecloth. It will make it through and cloud your vinegar, disrupt the flavor and possibly shorten shelf life. Also, the mother needs the liquid to stay alive until you use it in the next batch you make. Consider the practice of leaving behind enough vinegar to submerge the mother as a means to continue your fermenting practices when you decide to start another batch.

After you strain your vinegar you now possess your very own, homemade RAW apple cider vinegar with all of the flavor and natural health benefits. You will want to keep it sealed or corked in a jar or bottle and out of sunlight (just like your oils and store-bought vinegar). Traditionally, after vinegar has been strained (and pasteurized if desired) it is sealed in containers and allowed to develop for 2 more weeks. This time allows the acid to mellow and flavors to develop.

Since your vinegar is raw, it may develop another, smaller mother on the surface as time goes by. If it does you may simply spoon it out and save it with your other mother or add it to your new batch you have going. In time as the oxygen supply is cut off the vinegar will become inactive and you will no longer see any growth.

Pasteurizing (very optional)

You may prefer to pasteurize your vinegar. This is an unnecessary step for most homemade vinegar. Especially apple cider vinegar. Pasteurizing destroys the living bacteria in the vinegar stopping any more growth, stabilizing the flavor and lengthening shelf life. This process is primarily used for large commercial operations where exact consistency and shelf life are important or for home brewers who want to bottle their vinegar for long periods of time.

To pasteurize your vinegar, pour the vinegar into a large stainless steel or enamel coated pot (do NOT use aluminum as it will react with the vinegar, turning it grey and cloudy). Over medium heat bring the vinegar up to 140 degrees and hold it at this temperature for 10 minutes. Be careful not to boil your vinegar. This could cause it to cloud as well. Try and keep the process slow and gentle.
After 10 minutes, turn off the heat and allow the vinegar to cool, uncovered. Once the vinegar (and pot) are cool to the touch, pour the vinegar into your storage container and seal until ready to use.

Point of interest – The jar on the left is apple cider vinegar from a batch I finished in September of last year (2012), 7 months ago. I filtered it as mentioned above and left it raw. As I have used it and oxygen has come into contact, it has oxidized and turned the classic amber color associated with apple cider vinegar.The jar in the middle is the apple cider vinegar which I have just filtered and is raw can now be aged for 2 weeks, use as is or pasteurize. Finally, the jar at the far right is the mother and unwanted sediment I have just decanted. To ensure the mother will live I will either start another batch of apple cider vinegar within a couple of days or I will scoop out the mother, separating it from the murky sediment and place it in a jar submerging it with some of the newly finished vinegar until I am ready to use it.

Long live real food.

When I try a new project or revisit a recipe I have fallen out of familiarity with I like to do some research and cross-reference a few sources to get an overall feel and rounded awareness of what to do and expect. So below I have listed some sites that have been helpful and offer some information to help broaden your understanding of the process fermenting apple cider vinegar.

About the author:

Gragam Graham Pearson, the author of this article is a Shop Co-Owner and Cook. Works at Entropy the Shop, Attended Columbia College, Columbia CA.

He is also the owner of Entropy Kitchen. You can view his full profile HERE.

10 Foods You Can Store For 100 Years

10 Foods You Can Store For 100 Years
10 Foods You Can Store For 100 Years. Photos – Wikipedia – lic. under CC 3.0, Pixabay (PD), Pexels (PD),

French bread will only last a few days before it goes bad. And canned goods will last you a few years.

So all food has an expiration date, right? Wrong!

Some foods can last a century. Yes, that’s right. A hundred years!

Here are 10 foods that can last (pretty much) forever. In fact, if stored properly, they will never spoil and will stay as fresh as the day you bought them — and will make a great addition to your pantry or emergency food supply.

So feel free to use that 10-pound bag of jasmine rice from 1998 that you were saving for Y2K. As long as it was stored correctly, it’s just as good for you as the day you bought it.

1. Raw Honey

Shelf-life: Indefinite

Honey may crystallize over time, but in terms of safety, this gold liquid is nearly immortal. If it’s stored in a sealed jar, it can last for centuries, according to the National Honey Board. Raw honey has such longevity that it has even been recovered from Egyptian tombs. Honey can sweeten your hot tea, alleviate seasonal allergies, and also can be used to treats wounds and burns. If your honey does crystallize, just place the jar in warm water until the crystals dissolve.

2. Pemmican

Shelf-life: Indefinite

Pemmican was first made by Native-Americans and later by European fur traders and settlers. It was made from the meat of a large game like buffalo, bison, elk or deer. The lean meat was cut into small pieces and dried by putting it over an open fire. Then it was mixed with fat and pressed into little cakes. Sometimes, berries were tossed in for extra flavor. Pemmican makes a great survival food. In fact, it was given in rations and used by British soldiers during the Second Boer War (1899-1902).

Check out the full article: How to make Pemmican – The Ultimate Survival Super-Food

3. Rice

Shelf-life: 30 Years to Indefinite

Rice is the perfect food for storage. And, like honey, has been found perfectly preserved in Egyptian tombs. White, jasmine, wild, Arborio and basmati rice all have an almost indefinite shelf life. White rice is considered by many to be the ultimate survivalist food to stockpile in order to be ready for a food crisis. But brown rice doesn’t have the same good fortune; its high oil content makes it turn rancid faster. Just be sure to store rice in an airtight container to keep out any bugs. I like to put bay leaves in bulk bags of rice to keep the bugs away.

4. Apple Cider Vinegar

Shelf Life: Indefinite

You can buy apple cider vinegar and not worry about it going to waste. So stock up on this healthy condiment and use it for salad dressings, marinades or even household cleaning. And if you feel a sore throat or cold coming on, put a tablespoon in a glass of water and drink it; you’ll feel better!

Learn more about vinegar here >>> 99 Domestic Uses For The Common Vinegar

5. Salt

Shelf Life: Indefinite


Image source:

Sea salt is the healthiest salt, but regular table salt is fine. Salt adds taste, preserves meat and helps food keep its texture. And if stored properly, it will never go bad. In the event of a grid failure, salt makes a great way to cure meat. Here is what one source says:

“Historically, brining and salting have been used as a method to preserve meat. Some methods were as simple as submerging the meat in a barrel of salt water. The salt solution was judged ready when it would float a raw egg. This solution would require approximately 8 pounds of salt to 5 gallons of water. Cover the meat completely with the solution and leave covered until ready to use. From the amount of salt, it requires you can see that it pays to store a substantial amount.”  Read more interesting facts about salt here >>>27 More Reasons To Stock Salt

6. Vanilla Extract

Shelf Life: Indefinite

Made from dried, cured vanilla beans, the pure vanilla extract has a sweet, rich flavor. And since it’s made from alcohol, the pure vanilla extract will stay fresh and flavorful forever. However, imitation vanilla does not have the same lifespan, so make sure that you buy the more expensive vanilla extract. From cookies to cupcakes, the pure vanilla extract is usually used for baking. But historically, it was used to treat burns, cuts, and wounds.

7. Sugar

Shelf Life: Indefinite

White, brown and powdered sugar will last forever. If it hardens over time, you can break up the chunks by warming it up and stirring it, just like with honey. Sugar doesn’t support bacterial growth, but don’t forget to store it in an airtight container to keep the bugs and moisture out. And sugar can be used for more than just a sweet treat — it makes a great scrub to use on your face and body.

8. Soy Sauce

Shelf Life: Indefinite

As long as it’s never opened, soy sauce will last forever. Soy sauce is made from fermented soybeans, salt, wheat, and water. The high sodium content of soy sauce helps to preserve it. But if you’re gluten intolerant, make sure that you buy a soy sauce that is gluten-free. From stir-fries to soups, soy sauce is an important ingredient in Asian recipes. My favorite way to eat soy sauce is to make a quick sauce by mixing ¼ cup of honey, ¼ cup of water, and 2 tablespoons of soy sauce. It makes a great stir-fry sauce or glazes for chicken.

9. Bouillon

Shelf Life: Indefinite

Because bouillon has large amounts of salt, it can last a long time. However, over time, the taste of the bouillon can be altered. So if storing bouillon cubes, it’s best to use a food sealer or seal in Mylar bags. It makes a great survival food used in broth or soup to deliver much-needed electrolytes to the body. I use it often in soups and stews; it’s a great way to save money and keep food costs low.

Flu Shot

10. Powdered Milk in nitrogen packed cans

Shelf Life: 25 Years to Indefinite

In a difficult situation, powdered milk makes an emergency source of calcium and vitamin D for young children. It can last indefinitely in nitrogen-packed cans and can be placed in the freezer. And if the powdered milk develops an odor or turns yellow, it’s time to discard.

So whether you’re planning for a disaster or simply want to have a pantry stocked with non-perishable food for an unexpected snowstorm, having these 10 food items is important. And if you store these foods properly, they might just last forever.

What foods do you keep stocked that will last forever? Write your response in the comments below:

By Kimberlee Hertzer

Sturdy Staples: 9 Foods That Can Outlast You